Isn’t serving breakfast for dinner magnificent? Last night was one of those nights where I forgot to take ingredients out of the freezer. I was travelling all day from client to client and my kids had long days at school followed by shots at the doctors. They were a little grouchy to say the least and I was losing my mind. As my hunger pains kept getting louder and louder, the last thing I wanted to do was order out. What to do, what to do? That’s when my husband suggested using the awesome farm fresh eggs.
As you can see, my husband whipped up a quite the breakfast burrito. A serving of each had two farm fresh eggs, an ounce of milk, two ounces of cheddar cheese, and a vegetable medley of asparagus, mushrooms, and tomato. Boy was it good! I topped it off with Frank’s original Red Hot and my husband topped it off with salsa. We also had one cup of fresh strawberries as a side which was perfect to the palate. All in all I estimate this dinner to contain about 410 calories, 360 for the burrito and 50 for one cup of strawberries. Not only are the calories reasonable but you are getting a great source of protein and vitamin D from the eggs as well as fiber from the whole wheat wrap (This Santa Fe wrap had 7 grams in one serving) and vegetables. Add a glass of skim milk for an additional 80 calories and you are gaining more protein, vitamin D and Calcium.
This concoction is great for your kiddos too. I suggest giving your toddlers a half of a burrito and sneaking as many vegetables in as you possibly can. Go ahead and try this recipe on your family and let me know how you like it. Good luck and be well.